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Wednesday, October 19, 2011

Baked Herb Hash Browns


I think I'd have to consider the potato as one of my favorite vegetables. It's carbolicious! I was fortunate to receive a couple coupons to get myself a couple packages of Simply Potatoes Shredded Hash Browns courtesy of the Tastemaker programs from Foodbuzz. It took me a while to find them as I had thought they would be in the freezer section. Then I reread the coupon and it stated that it can be found in the refrigerator section. It would have saved me the 10 minutes I spent walking up and down the freezer section. That was my fault.


Anyway...when I did finally find them, I got a couple bags. These are real potatos already shredded. So it takes the work out of having to peel and shred them yourself.



I made a simple hash with them. I was tempted to make casserole, but I didn't have enough of the required ingredients to make it. So I opted for the good ol' fashioned hashed browns. Besides, I wasn't really in the mood to spent a huge amount of time in the kitchen. The beauty of the recipe below is that it is baked. No need to bust out the pan and oil and have to deal with the clean up after. Baked herb hash brown is what I got with a little cheese on top. A mix of the crunchy and soft. Serve it for breakfast with a coupe of fried eggs, toast, sausage or bacon (or both, in my case). You can even have it for dinner.

Simply Potatoes does have a variety of products. Hopefully, I'll get to try more of them.




Herbed Hash Brown

1 package Simply Potato Shredded Hash Browns
1 Tbsp dry basil
1 Tbsp dry thyme
1 Tbsp dry oregano
1 Tbsp garlic powder
1 tsp paprika
1 tsp salt
1 c shredded cheddar
unsalted butter


Preheat your oven to 400˚F

In a bowl, combine the shredded potato, basil, thyme, oregano, garlic powder and paprika. Mix thoroughly to combine.

Coat a baking sheet with the unsalted butter. (You may cover the sheet with foil for easy clean up.)

Divide the potato mixture into 8 portions and place them on the baking sheet. Gently pat them down to flatten. Make sure to space each evenly.

Bake them in the oven for 15-18 minutes. Then flip each and bake for another 15-18 minutes. Then sprinkle each with the shredded cheddar and baked for 1-minute until the cheese has melted. Remove from the oven and let it cool for 5 minutes before serving.


1 comment:

Bianca @ South Bay Rants n Raves said...

I love adding more ingredients to build on mixes. Potatoes are my favorite veggie. I don't care how evil they are. These look tasty.

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